Cornbread Stuffing
Cornbread stuffing is a beloved comfort food that brings warmth and joy to any gathering. With its buttery cornbread base, fragrant herbs, and a hint of sage, this dish is perfect for holiday celebrations or cozy family dinners. The crispy edges and soft interior create an irresistible texture that everyone will love. Bring a taste of tradition to your table with this easy-to-make recipe that’s sure to become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups crumbled cornbread (store-bought or homemade)
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 tablespoons chopped fresh sage
- 2 cups low-sodium chicken broth
- 1/2 cup unsalted butter (melted)
- 1/2 cup toasted pecans (optional)
Instructions
- Preheat oven to 400°F (200°C) if making cornbread from scratch; otherwise, skip to step 2.
- In a large skillet over medium heat, melt butter and sauté diced onions and celery until tender, about 5-7 minutes.
- Stir in chopped sage, salt, and pepper. Gradually add chicken broth while mixing well.
- In a large bowl, combine crumbled cornbread with the sautéed mixture and optional pecans; mix gently.
- Transfer to a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes until the top is crispy and golden.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: - For added flavor, use day-old cornbread to absorb the broth better. - Feel free to substitute gluten-free cornbread or add dried cranberries for a sweet twist. - Store leftovers in an airtight container in the refrigerator for up to three days.